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Lulu Grimes

How to Line a Tart Tin

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Metal loose-based tart tins are best to use for making tarts and pies. The metal conducts the heat well and the removable bottom makes it easy to remove the filled cooked tart without breaking it.
METHOD
  1. Grease a metal loose-based tart tin. Lightly dust the work surface with flour and roll out the pastry until large enough to fit the tin.
  2. Carefully fold the pastry back over and around the rolling pin and lift it gently from the surface. Unroll the pastry over the tin and ease it into the tin, pressing to fit the fluted side.
  3. Trim the edge with a sharp knife or roll the pin across the top to cut off the excess dough. Gently push the pastry a little way above the edge of the tin.

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